In The Weeds

In restaurant lingo, to be "in the weeds" is to feel overwhelmed in the thick of chaos. In pre-pandemic times, it often referred to drowning in orders. COVID-19 radically altered the restaurant industry, and brought a different kind of chaos and struggle to those who depend on it to survive. These intimate first person confessions are their stories.

Golden Rice Co. , a pop-up run by the mother and daughter team of Farah and Sophia Parsa, was originally a backyard supper club that ran for five years.

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Most entrepreneurs will tell you they don’t want to be like anybody else in the market, but Beny Ashburn and Teo Hunter are hoping to start a revolution.

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Maria Del Socorro Vazquez and Zacil Vazquez are living out their wildest dreams.

‘In the Weeds’ with the duo behind Sazòn, a hybrid of home and street food

Maria Del Socorro Vazquez and Zacil Vazquez are living out their wildest dreams.

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Tucked into a strip mall on South Vermont Avenue, Park’s BBQ has been a fixture of Koreatown for nearly two decades.

How Jenee Kim adapted Park’s BBQ to serve banchan, bulgogi, and galbi to-go

Tucked into a strip mall on South Vermont Avenue, Park’s BBQ has been a fixture of Koreatown for nearly two decades.

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Swingers ’ General Manager Stephanie Wilson recalls furloughing her staff on March 16 last year before learning the popular late night diner would be closing for good.

‘In the Weeds’ with Swingers: Resurrecting the iconic late night diner

Swingers ’ General Manager Stephanie Wilson recalls furloughing her staff on March 16 last year before learning the popular late night diner would be closing for good.

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Tiffany Coty has provided dinner and a show for nearly 16 years at Lawry’s on Restaurant Row.

‘In the Weeds’: Longtime Lawry’s server describes altering signature service during COVID

Tiffany Coty has provided dinner and a show for nearly 16 years at Lawry’s on Restaurant Row.

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Andrew Munoz’s former job had him traveling to Texas where, at the advice of his father-in-law, he explored barbecue joints. He was instantly hooked.

In the Weeds: Obsessing over Texas barbecue in Los Angeles

Andrew Munoz’s former job had him traveling to Texas where, at the advice of his father-in-law, he explored barbecue joints. He was instantly hooked.

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Chef/owner Chris Yang had a neighborhood and media darling on his hands when Yang’s Kitchen opened in 2019.

‘In the Weeds’: A carousel of pivots at Yang’s Kitchen

Chef/owner Chris Yang had a neighborhood and media darling on his hands when Yang’s Kitchen opened in 2019.

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We're all familiar with warm and fuzzy stories about spending time in the kitchen alongside mom. But imagine turning that sweet, syrupy story into a business plan.

In the Weeds: ‘I wouldn’t have Woon without mom,’ says Keegan Fong

We're all familiar with warm and fuzzy stories about spending time in the kitchen alongside mom. But imagine turning that sweet, syrupy story into a business plan.

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Angelini Osteria is an Italian institution in Los Angeles, celebrating its twentieth year on Beverly Boulevard.

‘In the Weeds’ with LA’s Italian institution Angelini Osteria

Angelini Osteria is an Italian institution in Los Angeles, celebrating its twentieth year on Beverly Boulevard.

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When she was 7 years old, Bita Rahban’s family immigrated from Iran after the revolution.

Never decline a customer’s creative requests: Motto of sisters who run Vienna Bakery in LA

When she was 7 years old, Bita Rahban’s family immigrated from Iran after the revolution.

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Food, like people, adapt. Open the website of Lasita and see a phrase that might as well be the mantra for 2021: New chapter, New beginning.

New chapter, new beginning: Lasita is this week’s ‘In the Weeds’

Food, like people, adapt. Open the website of Lasita and see a phrase that might as well be the mantra for 2021: New chapter, New beginning.

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The corner of 7th and Hill Street in downtown Los Angeles has seen its fair share of lumpia. If restaurant spaces have lineages, Petite Peso is a third generation Filipino concept.

‘In the Weeds’: Ria Dolly Barbosa’s Petite Peso is a corner spot for opportunity

The corner of 7th and Hill Street in downtown Los Angeles has seen its fair share of lumpia. If restaurant spaces have lineages, Petite Peso is a third generation Filipino concept.

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Tacos are life in LA and every great taco starts with a great tortilla.

‘In the Weeds’: a family empire built on masa

Tacos are life in LA and every great taco starts with a great tortilla.

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Spoon by H is the food world’s equivalent of a Cinderella story.

‘In the Weeds’: Koreatown darling Spoon by H’s roller coaster ride

Spoon by H is the food world’s equivalent of a Cinderella story.

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Golden Rice Co. , a pop-up run by the mother and daughter team of Farah and Sophia Parsa, was originally a backyard supper club that ran for five years.

‘In the Weeds’: golden, crispy domes bring solace

Golden Rice Co. , a pop-up run by the mother and daughter team of Farah and Sophia Parsa, was originally a backyard supper club that ran for five years.

from Good Food

Some restaurant models are designed for doorstep delivery so much so that they have their own packaging. Think pizza, Chinese takeout cartons, even a bright pink donut box.

‘In the Weeds’: Pasjoli opts for takeout in lieu of tableside

Some restaurant models are designed for doorstep delivery so much so that they have their own packaging. Think pizza, Chinese takeout cartons, even a bright pink donut box.

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Cathy Asapahu has a foot in two worlds, or at least two restaurants.

‘In the Weeds’: Pastry chef Cathy Asapahu reflects on her family’s sacrifices

Cathy Asapahu has a foot in two worlds, or at least two restaurants.

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Just as Tezeta Alemayehu was about to fulfill her dream of a brick & mortar restaurant to serve her Ethiopian-influenced vegan food, COVID struck.

In the Weeds: Sharing a healthy Ethiopian lifestyle

Just as Tezeta Alemayehu was about to fulfill her dream of a brick & mortar restaurant to serve her Ethiopian-influenced vegan food, COVID struck.

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For this week’s installment of “In the Weeds,” Monica May describes the renovated diner that she and her business partner, Kristen Trattner, opened in 2008 during the last economic…

In the Weeds: feeding the neighborhood with leftover biscuits

For this week’s installment of “In the Weeds,” Monica May describes the renovated diner that she and her business partner, Kristen Trattner, opened in 2008 during the last economic…

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