FROM THIS EPISODE
Vincent Williams began his career in the food industry 40 years ago, working his way up from prepping chickens on the graveyard shift for the Golden Bird company. In 2004, he began serving up his own perfected version of the fried bird at Honey’s Kettle. Williams shares the story of how Honey’s Kettle rose from being in the red at its original location in Compton to the thriving Culver City institution that it is today.
Competition and density are real struggles for any restaurant in this busy city. How do new restaurateurs differentiate themselves from the rest of LA’s crowded culinary landscape? At the age of 20, Ann Kwon took over her family’s business in Koreatown and created a niche for their sports bar and restaurant, Biergarten. It all started with craft beer and German fried rice...
In 2015, Shawn Pham and his family took out a lease on a 3,200-square-foot space and invested over $1 million to open a restaurant in Little Tokyo. Simbal served a Southeast Asian-inspired menu to rave reviews. But this February, the family made the very tough decision to shutter the business. Pham discusses the many challenges the restaurant faced that led to his decision to close.
This week, Jonathan Gold does “California food with an Italian overlay” at The Ponte, chef Scott Conant’s recently opened Mid-City restaurant. Learn why this exceptional pasta al pomodoro, of Scarpetta fame, is now back on the plates of diners at The Ponte. You can also find out what else to try in Jonathan’s LA Times review.
Veal and pork polpette over semolina pudding with
broccoli rabe pesto at The Ponte. (Photo by Camellia Tse)
The Ponte: 8265 Beverly Boulevard, Los Angeles, CA 90048 | (323) 746-5130
Andy Ricker serves his take on Thai food at five Pok Pok locations throughout Portland, Oregon, and one in Brooklyn, New York. In 2015, his noodle bar and flagship restaurant opened its doors in LA’s Mandarin Plaza. He gives us some insight into why he recently decided to cease operations at his Chinatown location.
In 1978, Michael McCarty opened Michael’s in Santa Monica before opening a second location in New York a decade later. He fills us in on the hurdles he’s cleared along the way to stay in business and explains the thinking behind his call to enact a “tip credit” and revise the tip system in California.
More From Good Food
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
LATEST BLOG POSTS
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More