We’re talking about socal.
I think Mister Jiu’s is a great example of what deserves to have a Michelin star in CA and there’s nothing like it in LA.
1 Like
my bad, i completely misread that as “it’s Taiwanese? i’m not going to eat there.” thanks for clarifying.
2 Likes
Chinese consumers in America are a captive audience, if they dont like the food what are they gonna do? Just fly to China when they want to eat good Chinese food? The food here is good enough to please the current population, trying any further means spending more money for marginal returns. Also most Chinese chefs/owners don’t know how to navigate sourcing outside of Chinese suppliers as well. There’s plenty of suppliers who can give them quality products but a reluctive/ignorance/lack of will (often a combination of all) are often deterrence from getting Chinese food in America to the next level. If anybody is going to attempt it, its for pride/ego moreso than financial incentive.
6 Likes
IMO Nightshade (RIP) had the potential to be that in LA. Location, size, etc could support the price point you’d need for quality ingredients. Camphor certainly shows it’s viable to have a michelin star restaurant in the location and IMO Mei Lin had the skills and the concept to also pull it off.
5 Likes
Agreed
1 Like
Hopefully her new spot will pick back up where nightshade left off
3 Likes
Is she working on a new restaurant??
She is. Been a little while, but I think the gears are in motion more so now. Don’t know too much more, but am excite
5 Likes
Either of you happen to know if Smyth will seat solo diners? @AmaroNeverDies
I’ve eaten there solo. Emailed for a seat
2 Likes
yup just email them
2 Likes
Found an interesting study of how getting a star impacted the survival rate of restaurants in NYC (spoiler: it seems to negatively effect things). Given some of the high profile closures this year, I wonder if we’ll start to see the same trend in LA.
3 Likes