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LA’s Cultural Melting Pot Makes for Even More Dynamic Dining

Plus a newcomer at MB Post and a big meaty look at Chi Spacca

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Louisiana Fried Chicken
Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

Cambodians run your fried chicken place

LA Times takes a look at the longstanding tradition of Cambodians running the famous Louisiana Famous Fried Chicken chain, predominantly in South LA. Calling it “a cultural mixtape that only Southern California could have produced,” the story shows just how diverse our city’s culinary landscape truly is, even if it’s taking place behind the scenes.

Of course, this has been true for decades. The only remaining Taco Fiesta in existence is run by a Thai immigrant, while one of LA’s most beloved burger places has for many years been overseen by the sweetest Korean woman in Sonia Hong. And, of course, there are countless Mexicans and Central Americans turning out every cuisine under the sun from kitchens across Los Angeles. It’s part of what makes this city so great — no “authenticity” required.

New blood at MB Post

There’s a new chef de cuisine for Manhattan Beach Post. Jeffrey Cosenza steps in to switch things up a bit at the classic South Bay spot, having worked most recently in Las Vegas at places like Joël Robuchon.

BarBelle lands at Loews

Santa Monica’s upscale Loews hotel has a new dining option called BarBelle. The restaurant has been softly serving since last month with options for breakfast, lunch, and dinner that include salads, charcuterie, flatbreads, and plenty of local craft beer. Chef Zach Dallessandro oversees the kitchen.

Another Barbara Jean weekend

Things are gearing up at Barbara Jean again on Melrose, with this beauty of a new dish landing soon.

Laurel Hardware’s new Mezcal Bar

There’s a tucked-away new drink spot inside Laurel Hardware now, called (appropriately enough) Mezcal Bar. The four-year-old restaurant debuts the space tonight, tucked behind a curtain and offering speciality cocktails and some signature dishes.

Valley breakfast time

Ventura Blvd. Magazine checks in on newcomer Donny’s Breakfast Spot and Cake Bash, an oddly named stop for waffles, chicken wings, and anything else you might want. The corner location pairs savory with sweet (that’s the Cake Bash part), including burgers, cheesecake squares, and plenty of other fun stuff.

Even more Hot Star love

Food Republic gets in on the Hot Star love, showing off the massive fried chicken cutlets now being served in the SGV. It’s a massive beast to behold, and still draws legions of fans daily to try it out.

The meat’s the thing

Here’s an in-depth look at the beef & bone marrow pie from Chi Spacca, with chef Ryan Denicola working one up for the Tastemade team. Boy oh boy is that thing awesome.