Winding down another year of the pandemic, Good Food looks back on the pivots, persistence, and perseverance of featured “In the Weeds” restaurants. Rashida Holmes brings the roti she first tasted visiting family in Barbados to the Arts District. Justin Pichetrungsi left an animation career to keep the wok heated at industry darling Anajak Thai. The heart of Keegan Fong and his mother’s Historic Filipinotown spot are the beef noodles and wings. Mother-daughter duo Maria Del Socorro Vazquez and Zacil Vazquez combine home and street food at Sazón in Huntington Park. The liquid gold flows at Crown & Hops, Beny Ashburn and Teo Hunter’s brewery in Inglewood. Michelle Munoz supported her husband Andrew’s backyard Texas barbecue hobby into a full blown brick and mortar restaurant, Moo’s Craft Barbecue.
West Indian food, behind the wok, liquid gold
From this Episode:
Finding South Indian food in LA’s Arts District
Rashida Holmes is bringing flavors of South India via Barbados to her pop-up called Bridgetown Roti.
Anajak Thai: What we’re willing to give up for family
Justin Pichetrungsi left his job as a concept artist at the Walt Disney Company to keep his father’s restaurant and dream alive at Anajak Thai in Sherman Oaks.
‘I wouldn’t have Woon without mom’: Keegan Fong
Beginning when he was knee-high, chef Keegan Fong remembers always finding his mother in the kitchen. They’ve joined forces at Woon’s Kitchen.
The duo behind Sazòn creates a hybrid of home and street food
Mother and daughter Maria Del Socorro Vazquez and Zacil Vazquez are living the American dream, serving Micheladas and pozole verde in their Huntington Park restaurant.
Crowns & Hops: Building an empire of liquid gold
Beny Ashburn and Teo Hunter aspire to bolster the visibility of BIPOC businesses, beginning with their Inglewood brewery.