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Even when it seems that nobody’s home and things get eerily quiet around here, like minutes before sunrise, don’t think for one second that I lounge with my bum buried deep between soft cushions of a couch and scratch me some balls. On the contrary, I’ve been out and about cruisin’ and schmoozin’. As a result, just the other day, I met Susan Feniger of STREET, and then Jon Shook and Vinny Dotolo of ANIMAL, another wildly popular restaurant and one of LA foodies’ favorite.

A close friend’s birthday celebration brought me to a dinner table at STREET, where Susan poked her head in between us to say hi and offered her menu suggestions. I couldn’t help myself and launched across the table over a timidly flickering candle, barely missing my friend’s wine glass, in order to shake Susan’s hand. My impetuous plunge landed me right in front of our chef and I came just shy of kissing the woman. I looked up in terror, prepared to be escorted out of the venue at once. To my astonishment, after my less than graceful entrance, chef Feniger was simply delightful, all smiles, and generously opened her door to me whenever I am ready to commit some time in her kitchen. Woot-woot!

ANIMAL is a whole different animal. If you’ve been hanging around here for a while, you may remember me mentioning PIGGING OUT at the place just a few short months ago. To this day I have vivid memories of their BACON CHOCOLATE BAR (go ahead and click the link to see the chefs in action) that haunt me whenever I’m craving a dessert. I was so impressed, in fact, with the food and the entire concept behind their restaurant that I finally got my act together and approached chefs Jon and Vinny directly. I prepared a speech, and drove down Fairfax with candy up in my sleeve ready to bribe. I asked for a job, the non-paid kind, an apprenticeship.

My wish was granted even before I finished telling my long and windy story with a trembling voice and sweaty hands. I couldn’t believe how easy that was. And just like that, at 8 o’clock the following morning I was tucked in a truck along with Jon Shook and his right hand Frank heading down to Santa Monica Farmers Market in order to get fresh produce for the restaurant.

Farmers are the only providers of produce and meat for ANIMAL’s kitchen. “It’s all about the love” I was told. How classy? How elegant? And how honest an approach to making food and conducting business in general that is? Think about it. As a customer at a fine dining place you don’t want to be served some cheap rubbish full of chemicals and genetically altered by mad and corrupted scientists. As a restauranteur, you don’t want to cheapen your final product  by using crappy produce of vague origin. Also, by shopping local not only do they support their farmers, but also minimize their carbon footprint! And yes, they recycle at the restaurant as well. I was shown separate containers for food waste, trash, and then paper and metal. One of the staff members takes away all the plastic bottles they collect in a month and takes it to a recycle center.

Need I say more? I’m in love. I can’t wait to join the 2 Dudes, as they used to call themselves, and their team, and see my inner dude come out and play. Did you take a look at that video I told you to click the link to? The Bacon Chocolate one? Go ahead and do it again, this time paying close attention to the chefs’ surroundings. You see that kitchen they’re making the bacon candy bar in? From now on, a few times a week, this will be my office, my lab, my classroom, and my playground. It is going to be a fun and rewarding ride, and you bet I will be writing about it. Looks like we got a green light for Season 2 of my Restaurant Diaries. Woot-woot indeed!

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