71dine
71dine, the podcast that invites you on an immersive journey through the heart and soul of southern Colorado. Whether you're a seasoned local or a first-time explorer, join us as we savor the rich flavors and craft lasting memories together. Welcome to where southern Colorado's captivating narrative unfurls through its vibrant people, rich culture, and delectable cuisine. Join us as we delve into the tapestry of this extraordinary region, one episode at a time, celebrating the people, the culture, and the food that make it truly exceptional.
71dine
Sarah "Jake & Telly's" Us
Have you ever wondered what it would be like to eat at a restaurant reputed for its delicious Greek cuisine? Well, we've got you covered! Today, my amazing friend Sarah, embarks on a trailblazing culinary adventure to Old Colorado City's acclaimed Greek restaurant, Jake and Telly's, and she does this mission solo. Well, without my influence anyway... She provides an unfiltered, honest review of her dining experience that you wouldn't want to miss!
Pull up a seat, pita in hand, as we dig into Sarah's gastronomic explorations —from the ambiance, the service, to the mouth-watering food. But that's not all we have in store for you. This episode is also sprinkled with a dash of humor as we offer some light-hearted advice for budding podcasters. Plus, we share a slice of our behind-the-scenes madness during late-night post-productions. Let's just say, things can get a bit goofy when we're sleep-deprived! So, join us in this deliciously fun episode filled with Greek food, laughs, and late-night shenanigans.
You're listening to Joe and the 7-1 Dine podcast. Yes, you are listening to Joe and, yes, this is the 7-1 Dine podcast. Now, if any of you have thought about doing a podcast or might be thinking about thinking about doing a podcast in the future, here is a bit of advice. Your family members are more likely to listen and by more likely I mean they will only listen if they are in the podcast. So I'm going to run it back one more time 7-1. Dine 7-1.
Speaker 1:Dine 7-1 Dine 7-1 Dine, 7-1 Dine, 7-1 Dine, 7-1 Dine, 7-1 Dine, 7-1 Dine, 7-1 Dine and 7-1.
Speaker 2:Dine 7-1-Dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine, 7-1-dine 7-1-Dine, 7-1-dine, 7-1-dine, alright.
Speaker 1:So if you listened to last week's episode, you probably heard me say this Alright for the second episode that we'll have coming up in the next few weeks. I need you to put your ear a little bit closer to the speaker, maybe even turn your headphones up. I've always wanted to make a recommendation, a restaurant recommendation, to a friend, someone I know personally, someone I know so personally that I know the type of food that they love. And so I reached out to my friend, sarah, and I told her your mission, should you choose to accept it, is to head down to old Colorado City and visit, experience, one of the best Greek restaurants Colorado has to offer. That's right. I'm talking about Jake and Telly's.
Speaker 1:She had to do this, complete this clandestine mission without me, so that she could report back to all of us, uninhibited and unadulterated, a true and concise and honest report on her explorations. So that's what happens when it's late at night and you're in post-production and you're just goofing off and you're tired. That's kind of what comes out. However, many people said they enjoyed it. I guess everybody who didn't say they enjoyed it didn't enjoy it. So it was basically I don't know 50-50.
Speaker 1:Anyway, without further ado, here is the conversation that my good friend Sarah and I had about the wonderful Greek restaurant that resides right here in Southern Colorado. As a matter of fact, it's in old Colorado City. This is our conversation about Jake and Telly's. Sarah, I appreciate you coming on. I can't remember how this started. Maybe your dad told me you were. Did you tell me, or did your dad tell me, that you really liked Greek food?
Speaker 2:He doesn't know, I like Greek food. I saw I got a recommendation on Instagram to like the 719 page and so I was checking it out and I realized it was you and I was like, oh okay, that sounds fine and I thought that I would use my privilege of knowing you in person to just text you about it instead of messaging you through the page. So I texted you and I said, hey, if you want recommendations for your page, if you want to check out some restaurants, I know a couple and they turned out to be only Greek food, because I have one move recently and it's Greek food.
Speaker 1:And that's okay. Yeah, and we always take recommendations and yeah, so I remember now you recommended that and then I said, because you'd mentioned Greek food, obviously I said have you ever been to Jake and Telly's?
Speaker 2:Right and I had not.
Speaker 1:No, had you even heard about it?
Speaker 2:No, I hadn't. But I love Old Colorado City. I'm at Mother Muff's quite a lot because they have table shuffleboard and of course, naturally, and so I actually went to Mother Muff's with a friend a couple of weeks ago and we decided to just go walk around because we were super full after and I saw Jake and Telly's and I was like, oh, that's where it is Okay. And I, joe, told me about this place, so there I will go next time. I'm off to buy food from a restaurant. So that's what we ended up doing for my birthday.
Speaker 1:Nice. Well, happy belated birthday.
Speaker 2:Thank you.
Speaker 1:So did you get a takeout?
Speaker 2:No, we went in sat and ate there.
Speaker 1:Did you go to the rooftop?
Speaker 2:I wanted to sit outside but I ultimately was glad I didn't because it was chilly outside. But the rooftop is beautiful. And then I actually was in Old Colorado City the day after as well and I saw that the whole like the rooftop balcony wraps around the whole restaurant and it's gorgeous. But the inside of the restaurant was really nice too.
Speaker 1:Yeah, they do a pretty, at least when I was no-transcript Well, not when, at least when I was, whatever. But that's irrelevant. But I remember going down there for a happy hour and people would just be on the rooftop and you know fries just enjoying their appetizers and having a drink at the end of the work day, usually on a Friday, and it's when I'm looking out over Colorado City. I'm not a big eat outside guy, like picnics, you know I'll go but it's not my thing. But two restaurants down in old Colorado City Jay Gantelli's and then Paravaccini's.
Speaker 2:Oh, right, yeah, I like them.
Speaker 1:And sitting outside there and, yeah, one of the things I wanted to do with 7-1-Dine is exactly this. So you're the inaugural episode.
Speaker 1:Yeah, we're so nice hey you know I like this food. Hey, have you tried Jay Gantelli's? And then, you know, people go and visit and they're like man, this was like I think you said it's the I like how you said it's probably the best Greek food I've had so far. So far, right, and they're going to, you know, but that's a big compliment to them. You know, karen last night said, all right, so what is what's Greek food like? Read me some stuff. And I read her some some stuff and she was like, okay, I get it. And we looked at, you know, remember what it was called. But it's like their version of meatballs and obviously Mediterranean spices and they make it in an oval. But then there's things we've heard of like Spana Copa, oh, and you know, like big fat Greek wedding. What are you eating? Moose kaka, you know, so we've heard of that. But what? Why Greek food?
Speaker 2:I don't know. I grew up not eating a ton of varieties of food. I don't know if you know this, but my dad is a little bit of a picky eater I do, which is not a not a diss. People like what they like and he knows what he likes. But we also grew up not having a ton of extra money for quite a while, because three children is just excessive, yeah and I can't even imagine how you feel.
Speaker 2:Five is a lot and they're always eating. So you know we did a lot of cooking at home, a lot of like planned out recipes, whatever, not a ton of variety, obviously a ton of Mexican food, because we live in Colorado and that's the best. So you know we were either eating like regular you know whatever casserole your mom makes on a Thursday, or like we'd make a lot of Mexican food. So when I think it was right, after my husband and I got out of high school and I finally had a car, he started taking me to a bunch of different places to try foods I hadn't ever tried before, because I personally am not a picky eater, I'll eat whatever.
Speaker 2:It was just gaining like the knowledge of things that I wasn't so good at, and Greek food is definitely something that is stuff with me. So like I think it's gone now, but there was a place on North Union kind of by Rampart High School for a second, that was really good and I can't remember the name now. But there's a place on Palmer Park called Grand Euro which is just one of the best and it's way too close to my house and that's problematic, to say the least, but so good, and it's just. They know how to make food, the Greek people, they just do. I respect them a lot yeah.
Speaker 1:I mean, and I'm going to bring this, okay, you say you can hear me okay. Oh yeah, that's how I'll bring this over.
Speaker 2:We are experiencing technical difficulties. Please stand by. We'll return to our program shortly.
Speaker 1:All right, how about that?
Speaker 2:Oh, that's much better.
Speaker 1:Okay, so I've been given this whole story, hopefully it recorded. But I was saying that you are my going forward, my Greek cuisine expert as I go through this, and part of that is because I've never met anybody who's had those like hey, you're getting out there to try different foods and has been hit with the Greek, but you know the Greek bug and saying, man, this is just so good. What's your favorite dish?
Speaker 2:I really like dolma, the rice wrapped in the, or the yeah, the olive leaves, but then euros obviously are just the even, just like the Euro meat by itself, but I really do like the dolma or it's grape leaves, I think. Clearly I don't know that much.
Speaker 1:Yeah.
Speaker 2:But I really do like that.
Speaker 1:So what were some of the things that you know? Obviously you talked about the rooftop dining and you know the decor and the setup of the restaurant. What were other things that jumped out to you with with Jake and Telly's?
Speaker 2:It was well. The staff was really nice. Everybody who was there just seemed to generally have a pretty good vibe, Like everybody was friendly, everybody was really nice. Personally, I'm a big cleanliness person. Like I'm not going to make a fuss if a restaurant isn't perfectly clean. It's just like it's something that gets under my skin and like sketches me out. It was clean, it was really clean.
Speaker 1:Yeah.
Speaker 2:Like the bathrooms. The tables weren't sticky and weird and like that's just my personal ick for places, but it was. It was clean. They bring you all of the bread that you want, which is also very lovely of them, very lovely, it was just really yeah, it was just an awesome experience.
Speaker 1:Yeah, I mean I call that the carpet cleaner phenomenon, and what I mean by that is if you've hired a carpet cleaner and he shows up at your house and his van or truck or whatever is just a mess, you have that idea in your head of, well, this guy can't even keep his van clean. Do I want this guy coming in and cleaning my carpets? So same thing with the restaurant. If you go in and see stuff and yeah, I've seen things that are just normal, you know it happens, especially from once you open.
Speaker 2:Yeah, you could be super clean Because you don't have time to be cleaning all the time, you know.
Speaker 1:But if you walk into some of these restaurants and you're like, okay, this is what they're willing to show people, yeah, what's going on, you know, in the back of the house? Yeah. So I've never been into Jaycan Tellies. Where it's been, there's never been a question about the car cleaners.
Speaker 2:And weirdly, I've only had cleanliness issues at like big chain restaurants, which is like hmm, very interesting. But yeah, it was really really nice in there and especially like like bathroom wise. I'm a big, I'm a big bathroom judgment person. That was. It's just nice to not have to like fear for your life when you're going to like a public bathroom.
Speaker 1:Right, yeah, I mean that's. I don't have anything against the chain restaurants at all, you know, but I wanted to focus on the independence, because that's where the stories are and that's where the people are, and there's a lot of restaurants in town most of the restaurants in town that I've gone to that are independently owned. It's. I mean this when I say it's like those owners or those chefs, or those chef owners, the people that work there. It's like they're welcoming you into their home. It's a representation of them.
Speaker 2:Yeah.
Speaker 1:And then you know there's so many restaurants that even the dives that I've gone to and I mean dive with respect there was a on Colorado Avenue. There was a small Mexican restaurant and it was basically to go and even though it looked like a dive, it was pristine inside. You know they took that pride in making sure. You know they really take it like. This is a reflection of us. Yeah, and it's really good when they can get the staff to buy into that.
Speaker 1:And sometimes that's hard to do, but for you to say that when you had Jake and Telly's, that everybody there was nice and I mean it seemed like it was just a chill birthday night for you. Yeah, it was.
Speaker 2:And like I mean even for it being a Friday, like there were a lot of people there, but you know, food was still coming out fast, but it was still, like you know, good it didn't. It didn't taste like it had been like rushed through or anything.
Speaker 1:Or set under a heat lamp, or yeah.
Speaker 2:Yeah, definitely and it was. It was just nice.
Speaker 1:It wasn't like it wasn't too crowded, nobody was, I mean, there were just very, very good vibes in general, which sounds like such a goofy thing to say, but you know, sometimes, yeah, you sound a little bit like you, sound a little bit like me, and what I mean by that is there's so many people and, again, nothing against them but they see going out for a meal as it's dinner time, it's lunch time, it's time for breakfast and they need something to eat. Where I look at it like it's, this is the whole experience.
Speaker 2:Yeah.
Speaker 1:You know it's. I want to create that memory. There are times where I just need something to eat. But I'll still go somewhere independent even if it's like just a Monica's taco shop or something like that and run through. But when I go out to eat I want that experience.
Speaker 1:I remember when the girls split their time between their mom and I. I would, during the week, take one of the girls out to eat. And so Reagan this story is about her. She came over and I said okay, excuse me. I said, okay, where do you want to go? What are you in the mood for? And she said Italian. And I said perfect. I said I have one question for you Do you want Italian food or do you want food made by Italians? And she just she jumped right at it Food made by Italians. So I took her old Colorado city to Chef Franco down there, who I've worked with in my KKTV days, my TV days and we sat on this little like veranda and she said this is the best Italian food I've had. And I'm like, yeah, now she liked the calamari. Okay, she liked the calamari rings. She didn't like the calamari, that looked like miniature octopus.
Speaker 2:Yeah.
Speaker 1:So I kind of divided that up and put more of the rings towards her. But again, there was that experience She'll. If I had taken her to a local chain she would have had fun.
Speaker 2:Yeah.
Speaker 1:But going to Paravaccini. She still talks about that. I got a text from her a few months ago and yeah, if you remember, she's married now, she's been out of high school, she's in her early 20s. This is bad. That's just so weird. She still remembers and she's telling people. I know when she asked me hey, what was that Italian restaurant you took me to?
Speaker 1:I know she's relaying that story and I'll admit, I was a little worried when I hadn't heard back from you and I was sitting there with my phone like should I hit send? And then I went there's no way. She didn't like Jake and Tully's, there's absolutely no way. So I hit send. And the fact that you replied so quickly, you know, and I knew I mean I've never, you know, with 7-1-Dine.
Speaker 1:I've always wanted to recommend a restaurant to somebody and then have them go and experience on their own Cause, I think sometimes if I would have attended with you, if I would have gone with you, maybe there's that thing. Now, I don't think this is you, but I think some people would say, oh, joe's here, so and we're recording, let's be nice. Yeah, I know you well enough to know that if we were recording and sitting there you would be like dude, this place is doodoo, why'd you bring me here? You know, but I didn't want to influence that. So I've always wanted to say, hey, try here. And I just knew in the back of my mind, I mean, I think, what Jake and Telli is if you're, if you don't like it, you either haven't had Greek food, which is fine, or you're trying not to like it.
Speaker 2:Yeah, I definitely, and like my husband is. He's not exactly a picky eater, but he's particular and if he takes a couple bites of something and it hits him the wrong way, he's shut down. He's not doing the rest of the meal and he like it was a lot of food too and we both had like we were both part of the clean plate club at the end of that meal.
Speaker 1:It was so. I love it it was so good.
Speaker 1:Shout out to King Chef right on yeah, the clean plate club. Yeah, and you know, I know your husband decently not pretty well, but I know him. You know pretty well, I guess, what I'll say. And I know, like he is a I consider myself good around the grill he is a grill master, like as close to a grill master as you can be without going to all the competitions, right, yeah, and so I know he knows taste and good food. So to hear that he would like shut it down, if, if, one thing, and the fact that he cleaned his plate, it says a lot.
Speaker 1:Yeah, about how you said your dad, your dad could, your dad could tell me a restaurant he wants to go to. I know what he's going to order. Yeah, you know, yeah, so for your husband to be like hey, you know, this is is good stuff that he go with each other. Greek restaurants.
Speaker 2:Yeah, he's. Actually I convinced him to go to the purple onion with me, which is on Academy I think it would be considered South Academy and that place is really, really great. But, like our, our number one is grand Euro on Palmer Park, but we went there a lot when I was pregnant and he's he's really into Greek food. He's really into Asian food. He would, he will throw down on Asian food any day of the week, any moment, in a heartbeat, but he's he's a very adventurous eater, so it's very it's been very good for me to be around him as I've been exploring new foods as an adult, like and to the point where, like I'll even eat stuff now that he wouldn't even dream of. Like I recently had frog legs. They were really good, like as cargo, super good. He wouldn't, he would not say that would be a little bit too far for him.
Speaker 1:Yeah, I'm a pretty adventurous eater.
Speaker 1:I used to have a rule that as long as it wasn't moving, yeah, However though you could convince me, because I've tried some things I've never thought I'd try and they were amazing. So you know, if I got into some restaurant and I ordered something that was moving and everybody turned their head to watch me, I'm not eating that Because I know everybody's wondering, you know. But you know I was at a one of those Brazilian steak houses and they came around and it was. It was a Brazilian steak house that came around, it was Carnival and you know how they have everything on those skewers.
Speaker 1:They came around and it was a double skewer and they had you could tell it was a meat and on the other skewer was limes. And I could see he was walking around and he still had 90% of what he came out with. So I politely waved him over and I said I said what do you have here? And he said chicken hearts.
Speaker 1:Yeah, and I said okay, I'd like to try one. And he lit up, you know, and he said okay, and I said I grabbed with my tongs the chicken heart and I said, do I also take a lime? And he goes, yeah, and I said, okay, tell me what to do. And he was just so excited to explain this to me. And he's grown up with this and he's Brazilian and and I totally understood the lime, because the chicken heart by nature is just so salty and you know it was good.
Speaker 1:I wouldn't sit down and be like, hey, can I have a whole bowl of chicken hearts? Yeah, and I was like these are so much to try, but nobody at my table wanted to try it and you know, I was just blown away but I would have never, ever thought to try a chicken heart. But he came around and I was interested in how to do it and I wanted to know why. Like, why is this a thing? And you know that's what I'm talking about is the, you know, is the people, that's what I love. And then the culture, that's what I love.
Speaker 1:The food is just the common denominator. If I walked up to someone in the street and said, hey, tell me about your relationship with your dad. Yeah, they'd be like, dude, get out of here. And I'm like, no, it's for a podcast. But when I come up to people and say what's your favorite restaurant or what kind of food do you like, or you like Greek, have you tried Jake and tellies, it's a much different. You know, I want to go to public Pueblo. I want to go to Pueblo and want to know why these people have had breakfast at the same place every day for 25 years. Yeah, you know the stories behind that.
Speaker 2:Yeah, I know a place like that in Pueblo. It's called Mugs. We we had a horrible camping trip and we ended up we stayed the whole time even though it was like slash flooding and we like we packed up after, like basically drowning all weekend and we didn't even eat breakfast at the campsite. And on our way back we were in Pueblo and we were like that's breakfast food, we want it, we got to have it and we were talking to some people there and they were like we come here every Sunday, every single Sunday, for breakfast and I was like word, what do you get? And they got like these blackberry pancakes and they were the best pancakes I've ever had.
Speaker 1:Yeah, see.
Speaker 2:And I love that stuff. I want, I want you to tell me the restaurants that you go to, like that you've gotten to for 20 years for just pancakes. That rules.
Speaker 1:Yeah that you, you have pancakes. And one of the first things as you're walking to the car is I can't wait till next Sunday, yeah, to come back. You know, and and that's why when I said in the introductory episode I don't know if you got a chance to listen to that, but I don't this isn't a review site. When I go out and talk to restaurants this isn't a review site I don't post anything negative. I mean, if somebody said something negative about their own restaurant, I'd be like you know, are you sure you want to say that? But nobody says anything. For we've got enough restaurants out there, you know, with negative reviews and I just it's not a review site, it's a story site.
Speaker 1:I want the listener to go out there and make the decision to themselves. I don't want to tell you that this is the best. I'll just use a hot dog. This is the best hot dog in Colorado Springs. I want to say, like in Pueblo, there's a battle of the sloppers and they take it very, very seriously. It's like an open-face cheeseburger with green chili on it. They take it very, very seriously. Well, I don't want to go out there and say this is the best one, because they're both going to have their benefits. I want to talk to the people Like hey, why do you like Grazecourt Tavern? You know more than these guys over here and I want them to say it. You know. I want to know why these pancakes every Sunday?
Speaker 2:Yeah.
Speaker 1:You know and know the story behind it. You know, when I started investigating this whole thing, you know, I took your dad and I went to Canyon City because he has a history there. My brother is a Pueblo history expert. I had no idea there are Al Capone mob ties. The mob in the mafia existed in Pueblo, specifically during Prohibition, and so I wanted to ask him, hey, if I go into one of these restaurants and say, hey, can we talk about this history, you know, are they going to be like? What history? What history do you know? What do you think you know? Come here in this back room and tell me your history. No, no. And so I want to go down there with him.
Speaker 1:But unless you ask these questions, you know, I mean we went to the Owl cigar store and it used to be a cigar store, now it's a restaurant and it was opened in 1903. The lady we talked to, her family, has owned it since 1943. And we got the history. But then she said you know what? I'm also thinking about doing a bakery thing, and she's like would you like to try my cheesecake? And your dad was kind of like I could see on his face. So this happened quick. Your dad had a kind of a scant look and then she goes egg roll, like my raspberry cheesecake egg roll. And she walked away and your dad looked at me and goes she didn't have me until she said egg roll, you brought it out. It was fantastic.
Speaker 1:Yeah that sounds really good, yeah, and she's been sharing it with people at the restaurant. They're like you need to open a something, yeah, and your dad was like even a hot dog cart type thing and go out on the street and I'm like you could open a bakery right across the street from my house, like whatever you want to do, but until you talk to the people that's my favorite thing about this is the people, their history. You know, the first restaurant I interviewed, I mean, he was a dishwasher at Bambino's, yeah, at 16 years old, and he just moved up and now he has his own spot and I love breakfast.
Speaker 2:Me too.
Speaker 1:Breakfast all day. I'll walk into a restaurant and say, do you serve breakfast all day? Excuse me, do you serve breakfast all day? And they'll say we don't even serve breakfast. And I'll be like, okay, when I walk into a place and I say, do you serve breakfast all day? And they say yes, my heart is just full of joy Because I think it's some of the best food, especially when they're doing their specialty and when they have that passion. That's one thing that helps seven one dine.
Speaker 1:I've done fantasy football podcast. I've done just general podcast with no subjects and you know this has been brewing for six years and now that I'm doing it it's taken off better than I could ever expect. I figured it would take six months for restaurants to hear about it and reach out to me and it took two and a half weeks. Nice. But they're getting the word out there that it's not negative reviews. I want your story.
Speaker 1:You know I'm not gonna say you get five stars. I'm not gonna say try this or don't try this, like I said, because the food is the last on the list. And when I say I take care of all the promotion, I take care of all the advertising, I take care of everything. And some of them say why are you doing this? And I said, well, part of it is the community and part of it is I just love these people, that I meet these independent owners and chefs. But primarily I mean it's interacting with the people they nobody's like. If I walked up, like I said, tell me about your relationship with your dad, tell me about, hey, what do you like to eat around here, what's your favorite restaurant and why? And nobody so far has said a chain.
Speaker 2:Yeah.
Speaker 1:Everybody has said I love Jake and Tally's and their pair of a chainies.
Speaker 2:Yeah, that reminds me of one of my favorite tweets of all time. I have no idea who wrote it, but it says I want somebody to love me, like people from Colorado, love Colorado, yes, and it's so real. Because I mean that's? I'm sure that's why your podcast is doing well so far is because the people who live here are into it. They want to know what's around here and they want to like, they want to hear about it, they want to share their stories and stuff and like, if I'm going to go somewhere, I'm going to be chit chatting, like I am, I want to chit chat with people.
Speaker 2:I like my husband, just fine, but we talk to each other all the time. Like, if I'm going to go to a restaurant, I, oh God, where were we? We were somewhere. I can't remember where we were, but oh, oh, oh, we were at Mimi's, which rules you know, I'm never going to not go to Mimi's if it's on the table.
Speaker 2:But we just we ended up chit chatting with our waitress and she sat down with us on her break and was telling us about, like, her relationship with her daughter and like like, seeing her grandkids and stuff. And you know she was, she wanted to hang out with us. She wanted to play with the baby and I was like I did, I just make a friend, I love you and I saw like I'm going to stay chit chatting with people, and that's what I love independent restaurants a little bit more in that aspect, because the people will talk to you and you can get to know them a little bit better. Even if they've got people around and they're, they're still able to take care of those people, but they do want to have that personal connection.
Speaker 1:Yeah, I mean, if your dad and I went to the owl, we were the first ones in and by the time we left it was packed. But when I say, is it going to be better if I go, I give this, I give this burger joint four and a half stars, it's going to be better? Someone going to think, holy crap, this restaurant has been around since 1943. What else do you need to know? Yeah, star rating. You don't need a review of this. It was packed and they've been there since 1943.
Speaker 1:Yeah, that's more than enough and he goes. Well, they've been around since 1943. The food's not good, but around, so no, they've been around so long for a reason.
Speaker 1:Yeah you know, jake and telly's has been in old Colorado City as a, as an anchor restaurant for who knows. They have a restaurant down there called Meadow muffins and I think how do do it's like? And it's, it's fantastic. You know, and it goes back to what you said about Jake and telly's it's the service of the food, the people you know, and I can't I can't give it a star rating. That's going to be any different than someone who's opened a new restaurant. But they have made a name because they've been in the restaurant business for 30 years and now they've got, you know, their own place.
Speaker 2:Yeah.
Speaker 1:So, as we have a minute left and this will cut us off, so, sarah, I appreciate you being here. If someone were to ask why should I go to Jake and telly's, what would you say?
Speaker 2:It's incredible. That's that's the beginning and the end of it. I mean, the food was awesome. I couldn't have changed a single thing about it. It was so good.
Speaker 1:Right, well, thank you for taking time out of your Sunday. I really do appreciate it and I can't wait to hear about your next adventure.
Speaker 2:Yeah, absolutely. Thank you for having me.
Speaker 1:I have to tell you I've known Sarah most of her life. She is absolutely one of my most favorite is people in the world. If you have a chance to meet her, I highly recommend it. So that brings us to the conclusion of our Jake and telly's episode. We thank Sarah so very, very much for giving us a play by play, so to speak, her evaluation of one of her, if not her, favorite types of food and one of the recommendations that I gave her for a restaurant that I know all too well. I've never had anybody say they didn't have a great time or a great meal at Jake and telly's.
Speaker 1:Jake and telly's in old Colorado city. You got to go and check them out. Don't know where they are. Visit the website 719.com. Actually, I paid someone to do this. Hold on, natalie, are you busy? Could I bug you for a moment? Visit us at 719.com. Thank you so very much, natalie. Always a professional. And hey, yeah, wait. Instead of you just running off, just stay here because I'm closing out the show and rather than me having to yell for you yeah, you get it. Okay Want to remind you not to forget. Don't forget.
Speaker 1:Next Thursday is going to be the release of the Flighty Fowl episode. This episode is going to take a little bit extra TLC as far as post production goes, because not only was I able to talk with the owners, I was able to talk to a new customer of theirs, a long time customer of theirs, and I even got to speak to some of their family. So that is an episode you're not going to want to miss. As a matter of fact, none of these episodes you're going to want to miss, none of these episodes you're not going to want to miss. You know what I mean. Don't miss any of these episodes.
Speaker 2:Anyway, thank you so much again to Sarah, thank you all for listening and until next time don't forget, you can find the 719 podcast on Spotify, apple, google, stitcher, basically wherever podcasts are located, that's where we'll be.