For those not link-inclined, here’s the lowdown: A new restaurant ad popped up not long ago, using all the usual phrases ("exciting new restaurant concept", "sustainable", "passionate about cooking"), except this one sticks out in a couple of major ways. First, they’re hiring for all positions and at least indicate that they’ll be opening in Venice. So, if you’re looking to add to your resume and don’t mind a possible commute, check it out.
More importantly though, the details say that the restaurant will be relying on charcoal-fired fresh seafood, and that anyone with past experience using a wok and/or cooking Sichuan (spelled Szechwan in the post) food is considered a prime candidate. So… Sichuan cooking — which has been on fire in L.A. since the rise of Chengdu Taste — in Venice? That could be massive.
What’s most quizzical, though, is the address given for where to deliver resumes: 60 N. Venice Boulevard. That’s not a real estate office or someone’s home — it’s James’ Beach, a longtime popular seaside space that’s been a local favorite for years. So it begs the question: is someone associated with James’ Beach opening a Sichuan restaurant elsewhere in Venice, or is James’ Beach itself transitioning into a new concept, or neither? Eater reached out to the folks there for clarification, but so far hasn't confirmed anything.
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UPDATE: The James Beach team writes in to say that the ad is actually for Canal Club in Venice, which shares ownership with James' Beach. They've revamped the menu under new chef Nicholas Hale, and are looking to do more expansive Asian cooking (they mostly skew Japanese right now). So if you're looking for work, here's an option.