Review forthcoming?
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Has anyone been? I have a dear friend who lives in West Adams so I’ve got an eye out for cool things in the area.
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I live here and am curious to go but the group activities and participation turn me off from this Lolol
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What do you mean by participation?
The LAtimes article mentions a portion where everyone gets up to “break some noodles into quarters” and other moments of participation during the dinner where it sounds too much like corporate cooking class atmosphere.
Usually things like this make me feel like the price tag and environment are for people who get a kick out of that stuff, rather than focusing on the actual food or hospitality. I’m sure it’s great - but not for me.
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Oh geez that is odd….
thank you for the summary. The article is behind a paywall and I just assumed it was a busy or small restaurant with a wait list.
On to the next.
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Sounded to me like participation was optional.
What started as a recurring dinner party at his home in Simi Valley is now a two- to four-times-a-month supper club with 6,000 people on the waitlist. Dinner is $250 per person and includes wine pairings.
I’m sure no one’s forcing anyone to get up and participate - but it’s just the general rhythm of a dinner like that when it has a scripted party vibe - is not for me. Even if it’s optional, it’s the theatrics of it and the crowd that attracts that aren’t my vibe
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reminds me of lazy bear with the forced communal aspect.
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I generally agree with you, though if the food was so exceptional I would probably bite my tongue and brave the forced communal nonsense. Guess I’ll have to wait for some reviews before I can make that determination.
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To be fair, same. But the food looks/sounds fine and definitely not 250pp level.
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Most difficult things about this one day dinner is controlling waste and labor.
Because it has to be done only one day one turn, I’m sure there’s overtime pay for prep for cook and chefs or cooks who work together for this event from at least two days ago and dishwashers pay as well as front of the house etc. Also if main member calls off because they are sick or emergency you need to hire double amount of staff too.
Food waste is also difficult for example if you need only couple pieces of some specific item but they don’t break it so you need to order big bulk or other items as well and might even not use everything on event day.
I’m sure it can be lot cheaper if it’s a restaurant style and I’m sure flavor is awesome. I know him and he makes delicious food. Just view from insider.
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Reservations live for June, but with no reports here I’m going to have to pass for the time being.
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I’ve liked Uditi’s cooking when he was still on the line at OG Pizzana but this wine pairing situation is a non-starter TBH.
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Elaborate more on wine pairing sitch?
Not a big fan of the wines of Campania nor did I care for the list at RC during Mucerino’s tenure. That’s all. Didn’t mean to imply anything more.
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