For Australian-born chef Louis Tikaram, finding out about L.A.’s diverse food scene means eating — a lot. The 29-year-old has been in Los Angeles for six months as he prepares to helm one of the spring’s most anticipated restaurant openings: E.P. & L.P. in West Hollywood.
LA Magazine caught up with Tikaram to ask exactly what he’s been enjoying most since landing on the West Coast, and to hopefully squeeze some more details from the chef about his upcoming concept. In all, Tikaram is pretty tight-lipped about E.P. & L.P., except to note that the two-story project serving cocktails amid plates of Southeast Asian food is aiming for a May debut.
As for eating, Tikaram says he’s become enamored with L.A.’s penchant for Thai food, and tends to frequent the Tire Shop Taqueria late at night. And, of course, he’s absolutely smitten with Ori Menashe’s Bestia in Arts District, but who isn’t?
E.P. & L.P. opens in May, serving more composed dishes downstairs and casual bar snacks upstairs, to go along with the drinks-focused vibe.