Jessica Koslow

When asked about the origin of Truly Pizza, the wildly popular pizza place in Dana Point, co-founder John Arena mused about the humor of how things always seem to come full circle.

As the story goes, Arena moved to Las Vegas with his cousin in 1980 to open a tiny pizzeria. He had picked up a few tips and tricks growing up in his family’s shop in New York and wanted to launch out on his own.

“When I was a young child, my dad always worked two jobs,” Arena said. “He was a New York City factory worker by day and after his shift, he would go straight to our family-owned pizzeria and work late into the night. By the time he came home, I was always asleep, but without fail my dad would come to my room to kiss me goodnight. After a night of cooking, his clothes would take on the aroma of pizza. For my entire life the fragrance of pizza has conjured up the love of family and a commitment to the beautiful heritage of the world’s greatest communal food.” . . .

Read the entire article at The Argonaut.

It’s Veterans Day, the Tuesday after their grand opening weekend, and Jessica Christopher and Michelle Taylor, the owners of Altadena Cookie Co., are taking stock of their good fortune in a year that saw a lot of bad fortune. The store is closed on Mondays and Tuesdays, and the cases are fresh out of inventory, but the two entrepreneurs could not be happier.

“It was overwhelmingly positive and overwhelming in the amount of people that came in,” Taylor said. “It was really touching because a lot of people were saying that they’ve been following us, and this is giving us hope.”

The hope is referring to the atmosphere in the aftermath of the January wildfires in Altadena that destroyed more than 7,000 structures, including Taylor’s home. Before opening a brick and mortar, the two women who met at a mommy and me group ran their business out of their homes. . . .

Read the entire article at Pasadena Weekly.

In France, food is more than a meal; it is a ritual. This is the gospel according to Maxence (Max) Bouvier, the 29-year-old co-owner of OH LA LA, the French-Californian café on East Colorado Boulevard.

“Usually an average dinner is twice as long as what you experience here in the U.S.,” he explained. “It’s really something very important in the French culture.”

Inspired by his native French love of food and the desire to share it with his community, one year ago Bouvier opened OH LA LA with his business partner, Thomas Kocer. . . .

Read the entire article at Pasadena Weekly.

Neil Syal and his father, Raj, haven’t always worked together. Raj is a chef and baker, and Neil started his career as an accountant. It was Neil’s growing love for health and fitness that pulled them together for their latest project, Bungraze, on Central Avenue in Little Tokyo.

“This is a culmination of what we’re passionate about,” Neil said. “We came together to create a burger with a flatbread focaccia bun. We make the dough every morning.”

The concept for freshly made bread for each burger began at Raj’s restaurant, Rockfire Grill, around 2014. During the pandemic, Neil started to make his own food, including bone broth and yogurt. Raj, being the chef in the family, asked his son if he could make the bone broth and yogurt, and in 2022, the two began to sell their newly created brand, Sungraze, at the Historic Downtown LA Farmers’ Market. As the two were setting up for the market each week, they noticed the signs for lease on doors. . . .

Read the entire article at LA Downtown News.

In late August, just over a month before Bianca Sicilian Trattoria officially opened in the Arts District in DTLA, chef and owner Michele Galifi fell off a ladder during construction. He broke his arm, wrist and elbow. Fortunately for Galifi, from a young age his family instilled in him the values of hard work and dedication.

“Whatever it is going on in your life or your health, you always have to understand that you have a business, and you need to carry the business forward,” he said. “It’s absolutely normal for humans to have days off. We have days that we don’t feel good, but at the end of the day, you need to make sure that you pull through and do your best at all times.”

Sure enough — falls, breaks and all — Bianca Sicilian Trattoria opened its doors in late September. . . .

Read the entire article at LA Downtown News.

Friends and business partners Richard Peters and Constantine Savvides have always been adventure junkies. Savvides rock and ice climbs; he tries to tackle Jiminy Peak every year or two and once scaled the Matterhorn. When they met, they were both riding fast Italian motorcycles.

“I think there’s definitely a propensity toward risk,” said Savvides. 

“I would agree,” Peters added. “It doesn’t have to be necessarily risky but new horizons, new places, exploring the world. My form of that exploration comes with hiking, rock climbing, camping and a lot of outdoor stuff. Constantine and I have enjoyed that together many times.” . . .

Read the entire article at The Argonaut.

The neighborhood was anticipating The Italian Deli Co. with bated breath. After The George closed on East Washington Boulevard, people asked when owner Gary Chaglasyan would open for business.

“It was amazing,” said Chaglasyan. “People were stopping by every day and asking when we would be open and if we could do anything for them. We have had amazing support from the community.”

Chaglasyan shared that people were sending cards congratulating them for opening. One lady in particular sent a postcard detailing how she was leaving for Ireland, but was hoping to be their first customer. . . .

Read the entire article at Pasadena Weekly.

First Hal’s Bar & Grill called the Runway space home, and then Neighbors, Misael Villa’s popular brunch spot, replaced it in 2022. Longtime restaurateur Chris Sessa and his nephew Frank Agnone, executive producer of “South Park,” both live in Playa Vista and have watched these eateries come and go. In February 2024, the two began to hatch their own plan for a sports bar concept on the Westside. 

The prospective building had to be the right height because they had plans to install 30 TVs, some as big as 85 inches. When Suite 140 on the Runway became available, Sessa and Agnone knew they had found their spot. Tony P’s Dockside Grill in Marina del Rey would soon be closing, and there were no sports bars within a 7 to 8-mile radius of Playa Vista.  

On May 1, 2025, they received the keys to the suite and went to work creating a welcoming lounge space. There was no architect involved and no plans or blueprints, just a vision etched in their minds. They changed the booth seats from brown to red to brighten it up. Sports memorabilia covers the walls, from Kobe Bryant’s No. 8 jersey — which is valued at $15,000 — to a photograph of Magic Johnson in flight and a portrait of Hank Aaron. The bar replicates stadium seating with TV screens viewable from every angle. . . .

Read the entire article at The Argonaut.

Hospitality veteran Abdi Manavi has opened and closed restaurants across Los Angeles, but when it came to grabbing a drink with his friends in his own neighborhood, he couldn’t find a comfortable hangout for his age group. That’s when the 10-year Venice veteran decided to open his own spot, Venice Beach Club, where Rose Avenue meets the Boardwalk.

He said it’s the perfect place for tourists, who number about 30,000 daily on the Boardwalk, and locals, who know they can still order favorites like wings and nachos, holdovers from the menu at Venice Ale House, which previously occupied the space for 15 years.

“Wings and nachos were the two most popular items, and they are very good,” said Manavi. “As a sign of respect to the regulars, I decided to keep them on a secret menu, so they can still order them.” . . .

Read the entire article at The Argonaut.

It might be hard to imagine, but Veggie Grill by Next Level’s new All American Vegan menu features Beyond Steak filet, Oshi salmon filet and Cosmic Bliss Organic Summer Strawberry ice cream — and they are all plant based, and they are available at all Veggie Grill by Next Level locations.

“Oshi is revolutionizing the experience of fish without the fish,” Next Level Burger founder Matt de Gruyter said. “We’re looking at 90-95% reduction in species that we assumed would last forever. They have come up with the process that uses real food and ingredients to create that salmon experience without the mercury, the microplastics and the overfishing.”

It is not just Veggie Grill’s menu that has expanded; in January 2024, Next Level Burger acquired Veggie Grill, adding 17 Veggie Grill restaurants to its 10 plant-based Next Level Burger locations. . . .

Read the entire article at The Argonaut.