Sorry I didn’t listen. If someone can summarize I can give info
I can’t summarize because I can’t understand what words they’re saying.
what podcast episode is this? or what podcast is this period lol
The discussion of caviar is around 1:01:00.
Where’d the joy go?
3 Likes
Is your comment “no longer joy” a reference to the right wing trollfluencers on Twitter who claim to have sources inside the Harris campaign that tell them the “joy is gone”?
Maybe I’m reaching here, but it’s just such a particular phraseology…
I lost my joy in eating there because I worry it is dying and won’t be able to make it.
2 Likes
What do you think they need to change in order to remain a going concern?
Follow up question: How does any restaurant remain a going concern in LA nowadays? 
4 Likes
California Chicken Cafe has cracked the code, and apparently it involves closing indoor dining to reduce labor costs and becoming a takeout only operation 
1 Like
No idea. Their menu now isn’t very expensive. They have $20 pizzas.
I think Skenes needs to team with a savvy restaurant manager who would better understand what’s going wrong.
I do agree that they need better strategic leadership. Their marketing and communication strategy is abysmal. Several menu revisions ago when they moved to a smaller more expensive menu, the restaurant was pretty much making fun of people on Instagram who were saying it’s become too expensive. That’s not how you ingratiate yourself with the community.
2 Likes
Yeah. I guess there are many obvious things they could do better. The website never mentions that the chef had three Michelin stars. The “Press” link, which you’d expect to be a link to all kinds of favorable reviews and Skenes’ backstory, is instead an email link for the media to ask questions.
I mostly agree with this sentiment, but I think that’s a bit of an embellishment. I know the interaction you’re referring, to and it was basically just the restaurant saying “lol k,” which, clearly isn’t the most thoughtful thing. But the comment to which they responded didn’t deserve much better. Especially coming from a “food writer/editor.” I’ve seen them offer better responses to snarkier comments re: menu pricing. It’s also insane that in the age of being able to find a menu/cost on the phone in 10 seconds, people still say they’re shocked. Just poor forethought if you need to worry about cost when going out and still don’t bother to look it up
2 Likes
So, finally becoming a neighborhood joint?
I went back and looked and yea it’s pretty much what you said. I do think my general point remains true, which is that no restaurant should make rude/snarky/belittling comments towards customers in a public setting, even if the customer is being obnoxious.
Leopardo appears to be Skenes’ plaything, without a real business plan or corporate strategy behind it. (I’m sure there is a business plan, but I’m just expressing how it appears to outsiders). Which is fine if it’s printing money. But when it’s 2/3 empty on a Wednesday night, it may be time for a course correction.
Yea it does feel like a very expensive testing grounds. Which is pretty cool for some of us, but def not the greater public. I can only guess that his investor(s) must be on board for this. Perhaps more so as a ramp up for some of the other projects he has in the embers.
I’ve heard tale of an even more casual concept in arts district area, and there’s also this:
2 Likes
2/3 empty may be generous. You know how when you enter the restaurant you can go left or right? The left side–including the entire pizza counter–was 100% empty when we arrived at 8:30. The right-side tables were mostly occupied, and there were a couple of people at the bar.
Luxury casual is an interesting field to find yourself attracted too. The same exists in clothing and so too does all the conversation.
This year my favorite movie experiences were seeing a nitrate print of Bicycle Thieves and the current release In a Violent Nature.
One a classic, exactly how it was meant to be seen, the nitrate print shipped special freight from a museum in New York. The other a “neo-mochito” perspective shift creating something new.
In the last couple years I’ve learned about taking things to go. I don’t do it often but have had to accept that it’s okay to not finish things. The concept has even helped me justify ordering way more than I would when I’m somewhere I won’t get the chance to visit often. Eat some save some.
smoked santa barbara whitefish, chives and lemon
Didn’t happen the other night though. I walked in not expecting the chicken to be on the menu. Figured I wouldn’t ask about off menu, just accept what was listed as available.
But then the chicken was there. So I ordered it.
garden lettuces, leaves & herbs with meyer lemon dressing, also a highball
I worked through the leg and thigh, ate some greens and croutons. Thought about how lovely it all was and how I’d enjoy some of the breast and wing, while also acknowledging that didn’t require eating the whole half a bird.
crackling half chicken, salsa verde & herbs
Then fuckin Skenes walks up to the bar for dinner. He sits down a few seats over and all the previous calculations flew out the window.
I housed the bird and I’m glad I did, delicious.
Finished the night with a daiquiri. The grass, lime and salt all played so well in the background. Kinda like three dogs play fighting, they all know they’re cool with each other
14 Likes