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The New Yorker

Mar 31

Written By Lien Ta

Lien Ta

Becoming a Restaurateur by Patric Kuh

L.A. Taco

Yes, it’s time! NEW NEW cocktails! We’re having a reveal party on Tues Mar 18 featuring a marvelous spring-drinking menu … and all the good pizza you can eat

@wallflourpizza will be firing off pies outdoors! 🍕🍕 We are delighted

Bill!! Thank you for trusting us with your martinis @bill_addison! a big deal, this I know. I miss @mr_diaz making me my mini 50/50 shifty (and covet the picture I have of him stirring yours). What an excellent martini package in the @latimesfood thi

diagonal-sliced* shrimp toast so we see the layers! *(someone asked me how to eat this, I said cut it up like French toast, steak … or do whatever!)

we had the bestttt rainy ramen tiki night last night — THANK YOU for coming out for it!

Ramen tiki coming thru for this rainy Wednesday! Should we do 50 bowls max? More? Who’s comin’? We’re about to sort this out *today* — so book a bowl and your seat now @opentable_la ❤️&zwj;🔥❣️

It’s a ramen + tiki takeo

Chance of rain next Wed, so shall we ramen? 🍜☔️ RAMEN NIGHT RETURNS — but make it spicy, make it tiki, and let’s keep up with fire relief and bolster our educators and kids

BYO tiki mugs very welcome! But also, our Jo @captainmrtnz aka

flung out of space crispy ✨🪐✨

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