LISTEN: Savory Road Feature
- Extended Interview with Andrew Tyree – Airbnb “Eat International” Experience LISTEN
- Extended Interview with Chef Timothy Hollisworth LISTEN
Living in Los Angeles most of our lives, we were looking for a truly unique experience – something new in our ever changing city. Fortunately, the gracious folks at Airbnb provided us with a perfect opportunity, an Airbnb Experience. This new program provides travelers the unique occasion to connect with locals who have similar interests all around the world. The “Experiences” have many different themes: food, nature, sports, arts, and entertainment..
Hi it’s Jeff Baker. This week the savory road leads to Downtown Los Angeles. Its going through a major resurgence. People are living in lofts and others come to visit – all enjoying theatre, arts, and yes – great food. Donna and I recently took a power tour of some great foodie spots. Courtesy of the newly launched program called AirBnB Experiences. We spent a weekend with LA native Andrew Tyree owner of Coast to Costa. When he’s not hosting tours of Cuba, Spain, and Mexico, he’s showing off the cuisine and culture of downtown LA. He explained one of the many reasons the food scene has exploded there, including cheaper lease rates. These allow chefs and hopeful restaurant owners financial access.
Andrew took us to Little Tokyo for handmade Udon, Olvera Street for classic Mexican taquitos, and Chinatown for chili-fried beef with Thai Basil. A converted strip mall on Broadway is now a hotbed for Korean, Taiwanese, and Filipino startups such as the Filipino food offered at Lasa restaurant run by Chino Hills natives Chase and Chad Valencia. We enjoyed egg noodles with scallions, slow roasted pork shoulder with kale, and tasty Kesong Puti fritters for dessert.
Andrew lead us to Bunker Hill where next to the Broad museum in a small park sat Otium restaurant. In this finer dining experience we found no linen tablecloths or snooty waiters, rather an open kitchen and a welcoming faces. We found owner and head chef Tim Hollingsworth surrounded by a small crowd as he broke down a one-hundred pound blue fin tuna. He sat down with us. Tim refers to himself a small-town boy from Placerville. The James Beard award winner is a former Chef de Cuisine at Thomas Keller’s French Laundry in Napa and opened Keller’s Per Se restaurant in New York. He’s worked all over the world under the likes of
Michel Rostang and Gordon Ramsey. He told us he chose downtown Los Angeles for his restaurant because it has such potential. Unlike New York or San Francisco, which are pretty much built out in his opinion, LA has relatively less expensive real estate to start a business. He also discussed the variety of guests that dine at his restaurant. His food is considered “Modern American” and he enjoys cooking in his non-barrier open kitchen.
To hear extended interviews with Andrew and Chef Tim, visit www.savoryroad.com. I’m Jeff Baker