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
Eddie Huang, Pixar's 'Bao,' and eating like Walt Disney Food personality Eddie Huang announces a new show at the intersection of immigration and food culture. Likewise, Pixar’s latest short depicts the power of food in an immigrant home. A new book details how to eat like Walt Disney. Instead of produce, we’re talking heritage pork at the farmers market. Plus: rethinking tapas, and DineLA hits ten years.
LA's burger scene, the Berkeley Bowl, and 'New Rules' of wine What elevates a dish or market to cult status? Eggslut’s Alvin Cailan is eating through LA’s burger scene to figure out the city’s obsession with the sandwich (and who makes the essential LA burger). In Oakland, loyal customers have sworn by the fresh produce at Berkeley Bowl since 1977. Alon Shaya’s new book breaks down Israeli flavors that influenced him as a chef. And Jon Bonne wants to uncomplicate drinking wine.
'Repertoire,' Nancy Singleton Hachisu, and shishito peppers Cooking at home doesn’t mean you need a million cookbooks, according to San Francisco Chronicle columnist Jessica Battilana. Nancy Singleton Hachisu is an authority on making Japanese food at home and her new book is her most ambitious yet. Jonathan Gold heads to the westside for Travis Lett’s take on Japanese cuisine. Martha Mendoza investigates fraudulent seafood labels. Plus: shishito peppers at the market.
Remembering Anthony Bourdain The death of Anthony Bourdain is a loss felt around the world. His nomadic spirit redefined how many of us ate and traveled. We dug through the Good Food archives for Evan’s past interviews with Bourdain about everything from “Kitchen Confidential” to No Reservations. Plus, a visit to a remarkable memorial in New York. Also, we learn more about Tony’s love of punk rock from his 2010 appearance on KCRW’s Guest DJ Project.
LATEST BLOG POSTS
dineL.A. returns with a summer lineup of over 400 chefs dineL.A. director Stacey Sun dropped by to share some highlights of this summer’s celebration of LA’s diverse restaurant scene from July 13-27. Read More
Stuff your squash blossoms (and friends) with this seasonal recipe For more than 40 years, Berkeley Bowl has been selling fresh and unusual produce to East Bay grocery shoppers. Author Laura McLively wrote “The Berkeley Bowl Cookbook” to share some recipes that teach readers how to use the unique ingredients found at the market. Read More
Creative and family friendly: Hot dog fried rice San Francisco Chronicle columnist Jessica Battilana says home cooks don’t need a million cookbooks to grow their kitchen confidence. In her first cookbook, Battilana gives readers 75 essential and fun recipes to please kids and adults alike. Read More