Los Angeles: Resy Features


Govind Armstrong

Interviews

Govind Armstrong Has Seen It All, and Now He’s Paying It Forward

Imagine what you were doing after school at age 13. Chances are good it wasn’t peeling carrots at Wolfgang Puck’s…

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Crudo e Nudo

Interviews

The Owners of Crudo e Nudo Believe Now Is the Time to Transform Restaurants

If there’s one thing the pandemic has afforded some people, it’s a chance to start over, reinvent themselves or their…

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Jon Yao Kato

Dish By Dish

Jon Yao’s Taiwan-Inspired Cooking at Kato, As Seen Through Five Dishes

When Kato opened in West Los Angeles in 2016, Taiwanese food had just begun to creep westward from the San…

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Madre's rajas con queso with black winter truffles.

Resy Features

Madre’s Ivan Vasquez Is On a Mission to Show the Roots of Oaxacan Food

“I am Ivan Vasquez, and I am indigenous Oaxacan by birth, and restaurateur and owner of Madre Restaurant by trade.…

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Josiah Citrin Melisse

Interviews

‘It Always Comes Back’: Josiah Citrin on the Upcoming Restaurant Boom

To veteran restaurateur and chef Josiah Citrin, the pandemic was just another wrench thrown in his 30-plus-year career. Having weathered…

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The Classics

At the Heart of L.A., Harold and Belle’s Preserves a Legacy and Looks Ahead

Ryan Legaux says that he’s probably eaten more po’ boys than most people alive. Having at least three or four…

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Resy Features

At Anajak Thai, a New and Californian Vision of What It Means to Be a Thai Restaurant

Anajak Thai has been part of Justin Pichetrungsi’s life since birth. Like many children growing up around a restaurant, he…

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Photo by Maureen M. Evans, courtesy of Damian

Resy Features

Enrique Olvera on Opening Damian During a Pandemic, L.A.’s Many Cuisines, and More

Even in a region filled with thousands of restaurants, loncheros, taquerias, and other small family-run food businesses featuring myriad regional…

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The Road Back

Pandemic Pop-Ups Are Changing How We Dine — For the Better

Like many of us, chef Amy Yi had big plans this year. She’d just left her job of the past…

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Interviews

For Mozza’s Nancy Silverton, Flexibility Is the Future of Restaurants

Even by the standards of what the typical restaurateur has endured during the pandemic, Nancy Silverton has had a time…

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