Good Food
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 landscape?
By Evan Kleiman • • 1 min readCompetition 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...
The full episode
2 of 6
Staying afloat in L.A.'s restaurant biz- 0:00Building Honey's Kettle from the ground up
- 18:13Opening up Biergarten in the middle of KoreatownYou’re reading this
- 27:48A family's tough decision to shutter Simbal
- 40:55Jonathan Gold dines at The Ponte
- 44:29Pok Pok closes in Chinatown
- 51:19Weathering the storms at Michael's
The full episode
2 of 6Staying afloat in L.A.'s restaurant biz- 0:00Building Honey's Kettle from the ground up
- 18:13Opening up Biergarten in the middle of KoreatownYou’re reading this
- 27:48A family's tough decision to shutter Simbal
- 40:55Jonathan Gold dines at The Ponte
- 44:29Pok Pok closes in Chinatown
- 51:19Weathering the storms at Michael's