It’s not every day a restaurant serves you something as wonderful as
hiramasa crudo, a delightfully rich yellowtail, coolly elegant and
Eastern, sitting in a shallow pool of smoked gazpacho, zesty and
Western. But this clever commingling of cuisines was featured at no
everyday restaurant: It was the first Santa Barbara pop-up of the Los
Angeles underground restaurant Paladar, started by friends at
USC
out of their own apartment. Front-of-the-house man Robert Kronfli and
Chef Alex Chang would do two 30-person seatings a night, and, said
Chang, “It was getting kind of crazy, and the kitchen was taking a
beating. Plus we were living in the same place.”
Want to read the rest, then go do so at the
Indy site.
(that's the beef hearts picture, btw)
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