Good Food
Staying afloat in L.A.'s restaurant biz
Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year.
By Evan Kleiman • • 57m ListenPhoto by Stan Lee
In this episode
6 storiesBuilding Honey's Kettle from the ground up
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.
Read the story18 minOpening 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?
Read the story10 minA family's tough decision to shutter Simbal
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.
Read the story13 minJonathan Gold dines at The Ponte
This week, Jonathan Gold does “California food with an Italian overlay” at The Ponte , chef Scott Conant’s recently opened Mid-City restaurant.
Read the story3 minPok Pok closes in Chinatown
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.
Read the story7 minWeathering the storms at Michael's
In 1978, Michael McCarty opened Michael’s in Santa Monica before opening a second location in New York a decade later.
Read the story5 min
