Apr 22 2020 30 mins 4
In this episode I catch up with my friend Andy Wang who writes for Food & Wine(among many other publications) with a focus on Los Angeles, California, and Las Vegas. He covers the food world not as a critic, but as someone inviting you into the restaurant itself. His articles an introduction to a chef or way of cooking that makes you truly long to visit. On top of that he's a good human and has always been incredibly gracious to me and the show. We talk about how the restaurant world has changed since COVID19 and what restaurants and restauranteurs are doing to cope and innovate. You can see Andy Wang on Instagram here: https://www.instagram.com/andywangnyla You can follow Andy Wang on Twitter here: https://twitter.com/andywangnyla Here are some recent pieces by Andy: Porto's: https://www.foodandwine.com/desserts/pastries/porto-cuban-bakery-nationwide Cooking Classes for Kids: https://www.foodandwine.com/cooking-techniques/online-cooking-demos-kids-chefs David Kinch - Mentone: https://www.foodandwine.com/news/david-kinch-mentone-pizza-takeout https://www.instagram.com/andywangnyla Charles Olalia - RiceBar: https://www.foodandwine.com/news/charles-olalia-resurrects-ricebar We mention some of these(in the write-ups above) as well as: Moo's Craft Barbecue: https://www.mooscraftbarbecue.com SLAB: https://www.slabbarbecue.com The Brother's Sushi(Woodland Hills): https://thebrotherssushi.com
