The colorful history of food trucks
First We Feast has gone ahead and put together an illustrated history of food trucks, from chuck wagons to Roy Choi and beyond. It's a nice way to look at the longstanding nature of that game, but leaves everyone wondering: what's next?
Brendan Collins does not suffer fools
The normally amiable British chef behind Hollywood's Birch managed to fly off the handle yesterday, at least according to Yelp and a sharp-eyed LA Magazine. Following a one-star drop by some unknown diner, Collins felt compelled (for the first time ever, it deserves to be said) to haul back with one heck of a response. The whole meaty thing — lots of British slang words largely unsuitable for print get tossed about — is now archived online forever.
Know your best customers
Here's a great recent read from Restaurant Hospitality, which gathered up various data points in order to find out about the true value of 'regulars'. Much of it is common, if previously anecdotal, knowledge, but there's some good detail on maintaining relationships with diners, and growing business through them as well.
Signage up for Knead Pasta Bar
Grand Central Market's forthcoming pasta concept from Bruce Kalman is still under wraps (literally, thanks to some blue tarp), but signage is now up overhead.
Melrose Umbrella Co. embraces the coffee craze
No longer content to ply some of the city’s best cocktails, Melrose Umbrella Co. is getting into the coffee game. Rocking all-day hours as of next week, the popular hangout will begin serving espresso drinks, drip coffee, pressed juice, and pastries daily. Hey, the city could always use more quality coffee.
Tax breaks for tomatoes
The LA Times touches on urban gardening with a new look at a possible tax break incentive that could push neighborhoods to transform their urban blight into working grow spaces and community gardens. The idea is gaining traction, which could have a profound local effect on the way entire communities eat.
More ways to enjoy caviar at Petrossian
Petrossian is switching up their caviar-loving ways by pulling off a new series of prix fixe rotating dinners that update monthly. Called Joie au Choix (as in, the joy of choice) the process is as easy as choosing one of four options for each of the five courses, offering a wide selection of what Petrossian does. Its won’t be cheap, of course — $125 for the meal, or $175 with wine —but there’s lots of caviar involved, which is as luxe as it comes. The opening menu, running through October, is below.