Photo by Stan Lee
Staying afloat in L.A.'s restaurant biz
From this Episode:
Building Honey's Kettle from the ground up
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.
Opening up Biergarten in the middle of Koreatown
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...
A family's tough decision to shutter Simbal
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...
Jonathan Gold dines at The Ponte
This week, Jonathan Gold does “California food with an Italian overlay” at The Ponte , chef Scott Conant’s recently opened Mid-City restaurant.
Pok Pok closes in Chinatown
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...