I am not surprised because this type of model can never make money. I fall in love with these small chef run places and so many of them go out of business. It is sad. It is just hard to make money at that scale.
1 Like
This is whatās so impressive with Philip Franklin Leeās Scratch restaurants. He found a way to greatly scale intimate fine dining restaurants while, so far, from what I (and Michelin) can tell, maintaining the high quality. Shame about Kinn and other restaurants that strive to provide the best dining experience but cant make it work financially.
Maybe not the best comparison. Donāt all of PFLās restaurants charge a lot more then Kinn? Also, I lost count of the number of restaurants he is associated with. Kinn is/was a passion project. It is also in a somewhat high rent location. I think Kinn would have operated better as a pop-up or even a food truck (like Del Mar Ostioneria-which is fantastic). I applaud the effort, but like Robert said, most do not survive.
1 Like
much lower food costs than other places due to their ingredient sourcing. So he can pluck those restaurants down anywhere and not really worry about not being able to more difficult to find things
Is there an announcement on Kinn?
When are they closing? No reservations on Resy.
Was hoping to go again this quarter (I go quarterly)
I was disappointed in my last meal at Sushi by Scratch.
Uni wasnāt great. Add one not worth it.
With Kinn closing, not sure where Iāll spend my InKind $$ in LA.
Havenāt heard good reports re Mother Wolf.
I wasnāt trying to compare Kinn to PFLs restaurants, but was just commenting the scaling issue Robert mentioned. Iām just think what PFL is doing is surprising/impressive to a degree because I dont think itās common (maybe Iām wrong) to essentially turn Michelin starred concepts into chains. Iām not suggesting that this is the gold standard or that other restaurants show follow the same model.
I havenāt been to Sushi by Scratch, but I do love Pasta Bar. If you dont like that and have leftover inKind credit, I think Broad Street Oyster is a great option.
last day November 25th. They announced it on their IG
Is the announcement still up? I just see pictures, must not know how to use instagram.
Itās in the caption under Kinnās second most recent photo.
1 Like
Looks like they are also selling aome slightly used Zaltos. I wonder why theyāre selling all of this stuff.
1 Like
TC is closing Craft LA. Sad to see it go. We just celebrated my Fatherās 90th birthday on Saturday. Itās a large space. Will be interesting to see whatās next.
The only decent restaurant in Century City. A shame.
Happy Birthday to Papa Greenbaum!
1 Like
Itās been a long time since Iāve been, but I think Hinoki and the Bird is really good. Not your thing?
they completely switched over to Glas.vin a couple years ago. So no need for mismatched zaltos. Just been sitting in storage taking up space.
1 Like
Had a great family dinner at Sea Harbour recently. Very wine friendly ā we went with Champagne and Burgundy.
Some things I donāt normally see:
Shrimp paste in Chinese donut
Fried pigeon
Steamed egg custard with dried scallop
Lamb chops with basil
Noodles (seafood and beef) were on point as well as the rice dishes (scallop and combination), stir-fried beef with mushroom, and dungeness crab. Everything was delicious.
Does anyone have any recommendations for a place where I can have great Peking duck on Christmas? Iām assuming I should go to SGV, but if there is anything closer to the West SFV, Iām all for it. Bonus if they allow BYOB.
Ji rong in SGV
Bistro na is gonna start doing it soon too.
Meizhou Dong po might be in Sfv too (i know thereās a century city one) and they do good duck.
1 Like
I need a recommendation for a Cantonese restaurant that has a private room and corkage friendly. We bring our own stems and service the wines and order/tip big, so hoping for no to minimal corkage. Sadly Colette does not have a private room. TIA.