What the hell is happening at Otium? Where the hell is Chef Tim Hollingsworth? And what are its former employees trying to do about it? We’re joined by former Otium employees Rylee Ratcliff and Melissa Mendoza for a raw and honest conversation about the exhausting, frustrating, and maddening weeks they’ve had since the acclaimed Downtown restaurant closed its doors for good on September 8.

Father Sal also joins us to give Chef Tim some PR advice. We talk about LA Taco’s latest and greatest Taco 69 list, Ina Garten’s salacious new memoir, why the California legislature is banning farm-raised octopus, and what Paul Hollywood has been up to in his free time.

Helpful links:

Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/

Otium Unpaid Staff Instagram Page https://www.instagram.com/otium_la_unpaid_staff_feed/?hl=en

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

Abdo Hajj

–

Get 10% off at Rusty’s Chips using code “LACOUNTDOWN” https://rustyschips.com/discount/LACOUNTDOWN

--

Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Today on the LA Food Podcast, the most recognizable chef on the planet joins us for an interview - and I’m not talking about Chef Boyardee.

Wolfgang Puck is with us today, alongside his son Byron Lazaroff Puck for honestly one of my favorite conversations we’ve ever had on this platform. Wolfgang has been one of the most if not THE most trailblazing chef in America for more than 40 years, and we discuss the many changes he’s seen in the Los Angeles food scene since he opened Spago back in 1982. But don’t just talk about the past - I was truly impressed to find that the Wolfgang Puck group of restaurants is as innovative and vibrant as ever and much of that is down to the passion and savviness of Byron Lazaroff Puck, Wolfgang’s son and heir apparent to the legendary restaurant empire. Wolfgang, Byron and I discuss what it’s like to operate as a father/son duo, how Wolfgang navigates the temptation to micromanage and how Byron approaches the pressure that naturally comes with the territory. Most interestingly, I ask them both about their vision for the company’s future, and I think their answers might surprise you.

But first, Father Sal is with us to quickly recap the New York Times’ list of Best Restaurants in America, how the Los Angeles Times blatantly disrespected me by crowning somebody else LA’s sandwich king, and to dream brand new name for our beloved segment bad idea/horrible idea. RIP, all good things to come to an end, and all that jazz.

Helpful links:

Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/

Wolfgang Puck https://wolfgangpuck.com/

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

Abdo Hajj

The Wolfgang Puck interview was produced by Matt Polizzi https://www.instagram.com/matt_polizzi/

–

Get 10% off at Rusty’s Chips using code “LACOUNTDOWN” https://rustyschips.com/discount/LACOUNTDOWN

--

Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Today on the LA Food Podcast, which LA restaurant was named one of Bon Appetit’s Best New Restaurants of 2024? What’s the secret to Chef Josiah Citrin’s longevity? And which famous Los Angeles fruit did Tejal Rao dedicate an entire New York Times column to?

Father Sal’s with us to discuss all of it, in addition to the pros and cons of guest chef dinners, the magical world of restaurant music playlists, and a round of bad idea/horrible idea featuring vegan food festivals, insane customized drinks, and a new LA Times seasoning rub question mark?

In Part 2, we’re joined by olive oil specialist Lisa Pollack of Corto Olive Oil, located in Northern California. We do something a little different and I actually hand the reins of the pod over to Lisa so that she can treat us to our very own olive oil masterclass.

Helpful links:

Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/

Corto Olive Oil https://corto-olive.com/

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

--

Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

--

Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/

What do we make of Poltergeist and Button Mash closing? Was The LA Times out of line in writing about chef-driven optimism during the tough times restaurants are facing? And why does it matter that yet another LA chef has earned a place on Food & Wine’s vaunted list of Best New Chefs?

Father Sal’s with us to discuss all of the above plus, why Taste waited until now to post one of the best think pieces on The Bear, why Netflix is giving David Chang’s Dinner Time Live a season 2, and whether pickles belong on pizza.

In Part 2, we’re joined by Chef Brandon Boudet of Little Dom’s in Los Feliz for a sneak peek of two exciting concepts he’s opening in Montecito and Ojai this Fall.

Helpful links:

Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/

Little Dom's https://www.littledoms.com/

Bar Lou Montecito https://www.instagram.com/barloumontecito/?hl=en

Hotel El Roblar Ojai https://www.elroblarhotel.co/

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

--

Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

--

Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/

We’re joined on today’s pod by the icon known as Joe Sasto. Joe is a Michelin-pedigree chef whose exploits at San Francisco’s Quince and Lazy Bear earned him the chance to go on Top Chef. His high-octane performance on his season earned him a third-place finish, the opportunity to compete on Top Chef All-Stars, and more importantly, a place in the pantheon of Top Chef greats. Today Chef Joe brings us with him on his journey, from falling in love with what he calls tweezer food, to becoming a master of pasta, and eventually putting his mastery to work in the form of one of the most exciting snacks on the market - Tantos Pasta Chips.

There’s so much in this conversation. We talk what it takes to earn Michelin stars, why he decided to enter the CPG space, who he most fears competing against on Guy Fieri’s Tournament of Champions, and one of my favorite anecdotes, how he became one of the only people on earth who’s ever served the Voltaggio brothers literal testicles.

Plus, Father Sal is with us. We wonder, did the Infatuation just release the Da Vinci code of burgers? Does Evan Funke deserve to be on Chef’s Table? And why are fast food jobs in California on the rise despite the rising minimum wage? Among other exciting topics...

Helpful links:

Chef Joe Sasto https://www.joesasto.com/

Joe on IG https://www.instagram.com/chef.joe.sasto/?hl=en

Tantos, the original puffed pasta chip https://www.eattantos.com/?srsltid=AfmBOoq12I9gayDmHR6M0ANHnjncgK3sNSQDmlhWZJl0FAltZZo6fAE4

Subscribe to our newsletter, LA FOODSTACK, for access to all of the articles discussed on today's episode and more https://thelacountdown.substack.com/

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

--

Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

--

Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/

Today on The LA Food Podcast, is Langer’s closing for good? Is Chick-Fil-A going to save Hollywood? And does JD Vance even know what a donut is?

Father Sal is physically with us in Los Angeles today to discuss all this and more. We recap all of the amazing food he’s had in LA this week, from a beachside South American feast to an all-time steak dinner in Beverly Hills. I have him try the viral Ggiata Chicken Caesar Wrap live on the air, and we give a special shout out to our two biggest fans in LA.

In Part 2 we’re joined by Chef Avner Levi, the man behind Cento Pasta Bar in West Adams. Cento remains one of my favorite meals I’ve had all year, and Avner’s story is inspiring as hell. We chatted on Cento’s patio with a bottle of wine and, I don’t know if it was the alcohol or what, but I was legitimately moved by Avner’s passion and vision for Cento.

Helpful links:

Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/

Avner Levi on Instagram https://www.instagram.com/glutton_ish/

Cento Pasta Bar https://www.cento.group/

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

--

Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

--

Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/

Today on the LA Food Podcast, is work/life balance possible in fine dining? What the heck is postmodern craft beer? And why should Angelenos care about the passing of Famous Amos founder Wally Amos?

James Beard-nominated reporter Gab Chabran is with us today to explore all of these topics, and to tell us why he believes the city’s best tacos are in Whittier, and where you should consider heading next time you’re craving sushi or in need of Japanese pantry goods.

Our interview today is with Chef Daniel Shemtob, the founder of The Lime Truck and HATCH Yakitori in Downtown LA. Daniel’s most recent venture is called Snibbs. Snibbs is bringing cutting-edge, and rather good-looking work shoes, I might add to professional kitchens. Daniel saw a big hole in the market for stylish, functional footwear after slipping in the kitchen and missing the opening of his own restaurant. Daniel exudes entrepreneurialism, and this is a deeply inspiring conversation for anyone who’s ever thought of starting a business, or who’s even remotely interested in foot health and/or fashion. And did I mention that Daniel won two seasons of The Food Network’s Great Food Truck Race?

Helpful links:

LA FOODSTACK, our free newsletter containing links to all of the stories we discuss on today's podcast https://thelacountdown.substack.com/

LAist Food Friday coverage https://laist.com/news/food

Gab Chabran on Instagram https://www.instagram.com/gabchabran/?hl=en

Daniel Shemtob on Instagram https://www.instagram.com/daniel.shemtob/?hl=en

Snibbs https://snibbs.co/

The Lime Truck https://www.thelimetruck.com/

HATCH Yakitori https://www.hatchyalater.com/

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

--

Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

--

Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/

Today on the LA Food Podcast, is Bill Esparza revolutionizing the restaurant review or is he merely feeding his ego? There’s an Anthony Bourdain biopic in the works, a New York Times article on whether the robots are ready to run restaurants, and a lightning round of bad idea / horrible idea featuring ice cream flavored water and and a Bon Appetit salad recipe that got way too personal.

Plus, my interview with Jason Ross, CEO of First Light Farms. First Light Farms is producing what they call the best-tasting beef in the world - it’s grass-fed and finished wagyu beef raised in New Zealand and served at Matu steak restaurant in Beverly Hills. We track the company’s journey pioneering a new way of doing things in the meat industry, and we discuss what we mean when we use terms like grass-fed and wagyu, what the heck the deal is with regenerative farming, and what plant-based activists misunderstand about creating a more sustainably food system.

Helpful links:

Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/

THAT divorce salad https://www.bonappetit.com/recipe/divorce-salad

First Light Farms https://www.firstlight.farm/us/

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

--

Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

--

Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/