12/18/2023 0 Comments Soulth park beyond meatPrior to attending culinary school in New York City in 2010, Park owned a Togo’s sandwich shop the two native Angelenos met at a franchise meeting and have been inseparable since. That said, the format he comes back to time and again is sandwiches: They’ve been the centerpiece of Park’s career since day one and even play a significant role in the couple’s love story. Park has always operated his restaurants with the mindset that when he can’t find a great version of a favorite food, he’ll just make it himself. This simple statement is the reason why Bodega Park’s singular menu is packed with so many different influences - ranging from spicy house-made pork bulgogi to aji-marinated chicken to classic Italian deli meats. “The whole thing is about creating food we like and enjoy,” says Park. Offering pre-marinated meal kits like Peruvian chicken, lomo saltado, and more, the reframe helped them stay afloat until early 2022, when they decided to reopen the space as Bodega Park. When COVID hit in March 2020, Eric and Miriam closed the restaurants, as well as another poke spot they owned in Downtown LA, and transitioned to a cook-at-home, to-go concept called Black Hogg Quality Meats. Prior to 2020, the Parks had been operating the space at 2852 Sunset Boulevard as a dual concept: Black Hogg Sandwiches and Ohana Superette, which offered poke bowls and other Hawaiian specialties. “During COVID, we never had time to slow down,” Park says. For all these reasons and more, Eric Park’s Bodega Park, which opened quietly in February of this year, is causing a sandwich stir - think melty cheese pulls of its bacon, egg, and cheese and aji chicken burrito - on Instagram and beyond.īefore Bodega Park became a reality, Park and his wife Miriam had been through hell and back, like so many other restaurateurs once COVID shut down cities across the U.S. In post-2020 Los Angeles dining, it’s surprising enough to see a chef-owner maintain the same space for more than a decade - not to mention one that he’s pivoted successfully (more than once) through the pandemic and has now spun into an all-day restaurant with influences spanning Southern California, New York City, and South Korea.
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