How many empty restaurant spaces are in your neighborhood? Do you know someone who is trying to turn their favorite recipe into a business, but can’t figure out how to get out of their home kitchen?

We sat down with the legendary LA Hainan Chicken Whisperer, Johnny Lee, to talk about his restaurant, Pearl River Deli. We discuss growing up in East LA, his perspective on cooking Chinese food and the upcoming plans for his dinner menu. 

This episode features Darren and Charlene Lopez Young, the owners of The Fattened Caf, based in St. Louis.

On this episode Zarela and Aarón are thrilled to present another parent-child duo who dedicate their lives to preserving their culture through food.

The world has gone on pause, and whether you agree with it or not, our government and our society have seemingly dealt a near-death blow to every restauranteur out there. So when all bets are off, why not try something new?

Lawrence Weeks dedicated his heart to cooking as a child growing up in a Southern Creole/Cajun household in Louisville, KY. His professional career has spanned 10 years.

On this episode of the Line I am joined by Co-Owner Patricia Howard and her partner and Executive Chef Ed Szymanski about the various versions of their restaurant project called Dame.

With spaces closing, adapting or sadly: empty and many chefs on the move,  never has there been a better time to collab. And we have indeed seen a ton of really great pop ups. But how do the economics of a pop up work out and how can you translate a successful pop up to a permanent business?

Irwin Sánchez es un chef y educador de orígen indígena perteneciente a los nahuas en México. Lleva muchos años en Nueva York enseñando los rituales de su comida y de su idioma natal. La pandemia acabó con parte de su familia en México y con su trabajo en Nueva York.

This season is all about finances. This week we talk about what it takes to parlay a successful pop up into a permanent home. Because sometimes there is a less traditional path is the one with taking.