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 Chocolate Show plus our holiday gift guide Preparing for the holidays is as easy as making chocolate… right? We’ll hear from a few renowned chocolatiers about the extensive bean-to-bar process and the versatility of the seemingly humble cocoa bean. Plus, we’ve created a holiday gift guide featuring a few L.A. chefs to help get your kitchen-bound loved ones the perfect present. Also, we’ll hear from Laura Avery about sprouted broccoli at the market.
2017's best cookbooks, holiday tea, and the wonders of panettone To help us gear up for the holidays, Celia Sack shares the best (and most giftable) cookbooks of 2017. Teri Gelber lights up while talking about holiday tea flavors. Jonathan Gold falls head-over-beans for Verlaine. In his latest book, David Lebovitz writes about what it’s like to build a Parisian home. We’ll talk about how these wildfires are affecting farmers. And according to chef Roy Shvartzapel, panettone isn’t just for Christmas anymore.
Music and wine, flavors of Istanbul, and Cronuts hit L.A. Time to explore some delicious intersections! Beastie Boy Mike D and sommelier Taylor Parsons collaborate on Hearth & Hound’s wine list. “Istanbul & Beyond” highlights the cultural, culinary diversity of Turkey. We wish the 7th Street Market a happy birthday. Jonathan Gold pairs work with play at Tacos y Mezcal. The natural meets the unnatural on our dinner tables. Dominique Ansel brings the Cronut craze to L.A.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
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A festive drink mash-up: nib cider Season’s greetings to delicious & warm winter drinks. Dandelion Chocolate has a quaint and affordable recipe for incorporating cocoa nibs into your holiday plans, in a new way. Read More
Good Food’s Holiday Gift Guide We spoke to six L.A. chefs and sommeliers about their holiday gift recommendations for home cooks, so you didn’t have to! Find out what the minds behind the City of Angels’ hottest restaurants can’t cook without. Read More