Posted Jan 28, 2013, 6:43 AM
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Registered User
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Join Date: Feb 2002
Posts: 6,705
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Quote:
Originally Posted by Mojeda101
The sheer scale of this project.
It will change the area immensely. I'm all for it 
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I'm just a bit less excited about that proj cuz I don't know how reliable the devlprs & their funders are.....too many big plans have come & gone through the yrs, leaving ppl feeling burned. The location also is sort of marooned way over in the SE part of dtla, cut off from other parts of the hood that have been improved, so it won't immediately create some long needed connections in the rest of the hood.
however, I hope it signals that more & more owners of bldgs in dt will start joining together & pooling both their land & resources to create major new projs. that can help speed up the process of cleaning up dt, since the piecemeal approach is less  & much slower.
Quote:
Originally Posted by Illithid Dude
One thing though that caught my eye.. Wolvesmouth??!!?! If anyone here is a foodie, then they would know that a brick-and-morter opening of Wolvesmouth is arguably the most important opening of the next year. I had no idea they were becoming something so... concrete, and that they choose downtown to do it. Very, very exciting .
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so curious about what you were referring to, I looked up the name on google & found an article about it in one of last month's new yorker magazines. I'm guessing the semi pop up restaurant is going to be in the little tokyo galleria mall, at 3rd & alameda st, but I'm not sure.....
Quote:
For the past two years, in a loft apartment in downtown Los Angeles, Craig Thornton has been conducting an experiment in the conventions of high-end American dining. Several nights a week, a group of sixteen strangers gather around his dining-room table to eat delicacies he has handpicked and prepared for them, from a meticulously considered menu over which they have no say. It is the toughest reservation in the city: when he announces a dinner, hundreds of people typically respond.
The group is selected with an eye toward occupational balance—all lawyers, a party foul that was recently avoided thanks to Google, would have been too monochrome—and, when possible, democracy. Your dinner companion might be a former U.F.C. heavyweight champion; the chef Ludo Lefebvre; a Food Network obsessive for whom any meal is an opportunity to talk about a different meal; or a kid who saved his money and drove four hours from Fresno to be there.
At Wolvesmouth, Thornton has accomplished something rare: above-ground legitimacy, with underground preëminence. In February, Zagat put Thornton on its first “30 Under 30” list for Los Angeles. “Top Chef” has repeatedly tried to get him on the show, and investors have approached him with plans for making Wolvesmouth into a household name. But he has been reluctant to leave the safety of the den, where he exerts complete control. “I don’t want a business partner who’s like, ‘You know, my mom used to make a great meat loaf—I think we should do something with that,’ ” he told me. “I don’t necessarily need seventeen restaurants serving the kind of food I do.”
At the beginning of September, Thornton found a place where he could re-create Wolvesmouth, undiluted but legitimate: open kitchen, communal seating for twenty-four, with room for a takeout counter. It was in a failing Korean barbecue joint in a Little Tokyo shopping center, a few blocks from his apartment. He pledged all his savings, and found the perfect financial partners: Fang, Chen, and Chen’s girlfriend, Sandra Kim, who sometimes works at dinners. He plans to offer one seating a night, with eight to ten courses for a set price of a hundred and ten dollars, and to sell tickets in advance. Opening might be as soon as January. “Wolvesmouth has been the idea lab,” he said. The crew will stay the same, with the possible addition of a trained cook, a friend of Thornton’s from Bouchon.
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