OZY was first to this story, putting you ahead of the curve. The Daily Dose January 3, I order the Fairfax soft scrambled eggs and chives, cheddar cheese, caramelized onions and sriracha mayo on a warm brioche bun.
Cailan, a born-and-bred Angeleno, has become something of an antihero in a city with an established culinary structure. His hunch: one, that most Angelenos would rather get on the road to avoid traffic than savor their breakfast and, two, the breakfast boom overtaking other American cities had yet to strike LA.
Embarking on a two-week Top Chef marathon, he hashed out his next entrepreneurial endeavor from the comfort of his living room. Out of that time came the plans for Unit , which he self-funded. Before meeting Cailan, they were bouncing around different locations and pop-ups, courting partners and investors, they told OZY. In , the duo plans to find a permanent space for Lasa in Chinatown β sans outside investors, on the advice of Cailan, who often advises friends and colleagues not to take on partners unless they are sure the risk is minimal.
These days, Lasa is a hot reservation. Fabro is the perfect foil for our antihero; with her decades of fine dining experience, she, like Cailan, has shifted her energy to the fast-casual realm β a move sometimes frowned upon by the culinary curmudgeons. By the age of 18 and his senior year in high school, he was cooking as the kitchen manager. Instead of traditional bistek and tinola, one finds roasted heirloom carrot with preserved calamansi yogurt, chicharron crumble and crispy garlic. He fast-forwards to and imagines a new sitcom: The characters are feeling lazy, they order takeout.
A veteran and sexual assault survivor drives to Iowa every week to campaign for an underdog presidential candidate. Beatie Deutsch first went on a fun run to stay in shape four years ago.
