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
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More