Jean Trinh
Jean Trinh is a food and entertainment writer, whose work has appeared in VICE, Los Angeles Magazine, LA Weekly, GOOD and The Daily Beast. Previously, she was the Deputy Editor at LAist, and once landed the prestigious role as a judge for a bacon festival cook-off.
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In four years, over a dozen of eateries have sprouted in Chinatown’s Far East Plaza and its surrounding area, bringing in tow a new vibe, clientele, and cultural and housing changes — both good and bad, depending on whom you speak to — to the community.
It’s been half a year since South L.A. got its first Everytable, a revolutionary grab-and-go restaurant concept that aims to bring healthful fast food to different neighborhoods — some in food deserts.
A lot has happened to Roy Choi since his humble Kogi BBQ lonchera first hit the streets of L.A. eight years ago. For a chef who has been known to make waves, he hasn’t forgotten his roots and bold sauces that have paved the path to where he is today.
Just around the corner from the bustling Americana and Glendale Galleria is a longstanding, mom-and-pop kabob restaurant that’s finally starting to get the attention it deserves — with some help from social media.
For over a century, diners have been flocking to Philippe the Original to get a taste of its French dip sandwich, an iconic dish that is very much woven into the fabric of Los Angeles.
Last year, The Halal Guys launched its first brick-and-mortar in Southern California. It meant that West Coasters no longer had to travel to New York to get a taste of the Middle-Eastern dish slathered in the restaurant's famous “white sauce.”
When TiGeorges’ Chicken closed earlier this year, it was a big loss to the culinary landscape of L.A. For nearly 15 years, the owner not only spitfire-grilled some of the best rotisserie chicken in town, but also served up a taste of Haitian culture.
It’s a bit rare to find a mom-and-pop shop still making hard-shell tacos but the family behind Tito’s Tacos has been doling out the crunchy “gringo” shells and a side of their famous red salsa for nearly 60 years to perennial long lines of customers.
The owners of Guelaguetza are like mole royalty in Los Angeles. But for them, mole isn’t just a sauce, it’s a way of preserving their Oaxacan culture through tried-and-true recipes that have been passed down for generations.